4.93 from 27 votes
Homemade Nutter Butter Cookie Butter
Prep Time
5 mins
Total Time
5 mins
Servings: 1 jar
Author: Gemma Stafford
  • 2 cups (10oz/280g) Nutter butters cookie crumbs (24 Nutter butters roughly)
  • ½ stick (2oz/57g butter
  • ½ cup (4floz/115g) evaporated milk *
  1. Remove the filling in your cookies
  2. In a food processor pulse your cookies until they resemble fine crumbs
  3. Add in your melted butter and evaporated milk and pulse until it comes together. If your butter is thin add more cookie crumbs as you want it thick.
  4. Store in a jar for up to 6 weeks in the fridge.
Recipe Notes

*You can substitute regular milk for evaporated milk

* For vegan/ dairy free Cookie butter you can use Nut Milk